Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

2 tsp FRENCH'S® Classic Worcestershire Sauce

4 tsp FRENCH'S® Honey Dijon Mustard

1 tbsp Frank's RedHot Sauce

6 tsp fresh lemon juice

3/4 cup Extra virgin Olive Oil

24 oz skinned, boned chicken breasts

2 tbsp freshly chopped parsley

Directions:

Divide chicken into 8 equal portions, about 1-1/2 " thick. Prick both sides of pieces with fork two or three times. Set aside in zippered plastic bag. Squeeze lemon juice into one cup measure. Add hot sauce, worcestershire and olive oil to make a total of 1 cup. Mix well. Pour into bag with chicken. Let marinate for approximately 25 minutes, making sure all pieces are well coated. Heat electric grill to mid level. Chop parsley. When chicken is marinated, place on grill and cook until no pink remains, about 20 minutes. Do not overcook- chicken should be moist. When cooked through, place on serving dish and sprinkle with parsley. Serve.
This could also be done on any grill but timing may vary.